WyoDoug
Well-known member
I did this today for lunch. Turned out incredibly good! Not my recipe. I found it on the internet. By someone named Karin.
Ingredients:
- 8 oz Antelope Tenderloin
- 1-2 Loaves of Italian Bread (small diameter loaf)
- 1 6.5 oz Container of Reduced Fat Garlic & Herb Soft Spreadable Cheese
- 4 Garlic Cloves
- 1 Tomato (sliced thin - 1/8 inch)
- Pink Himalayan Salt (hard to find locally. I used coarse grind kosher salt)
- Fresh Black Ground Pepper
- Parkay Spray Butter (I use any olive oil cooking spray wife happens to have bought)
- Basil Olive Oil
- Chives
Directions:
Wild Game tenderloin is best if it is eaten fresh and has never been frozen but I made mine from frozen and fully thawed in refrigerator.- Clean the tenderloin, trim any tissue
- Place in a Gallon sized freezer bag
- Add Garlic Pepper, 1 garlic clove diced, Teriyaki Sauce, Pepper, couple pinches of salt till the meat is covered (use your judgment here)
- Marinate for 24-48 hours
- Warm BBQ grill to a medium heat (never cook tenderloin on high heat. It toughens it up!)
- Cook tenderloin on each side 4 minutes
- Remove (this will be medium rare)
- Slice tenderloin into thin strips. Set aside
- Warm oven to 425 degrees
- Slice Italian Bread into thin slices
- Brush Basil Olive Oil lightly across top of bread then place oil side down on a cookie sheet
- Spray top side of the bread with spray butter (or olive oil cooking spray)
- Bake in the Oven for 5-8 minutes or until bread is hard
- Pull out of oven and let cool for a couple minutes
- Rub a garlic clove over the top of bread
- Rub tomato slice over bread or lay a slice on the bread (either way works)
- Spread 1 to 1 ½ tsp. of Garlic spreadable cheese over bread
- Lay a thin slice of tenderloin on top of the bread
- Sprinkle chives on top
- Turn oven to Broil Mode
- Place tray of appetizer back in oven and broil until crusty and golden brown.
- Let cool for several minutes.
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